3 People

25 minutes


Tracy Griffith
RedYeti Productions

Chilli pork burritos


150g minced pork
100g (¼ can) kidney beans, drained
100g rice, cooked and warmed
3 flour tortillas
2 cloves garlic, finely chopped
½ red chilli, deseeded and finely chopped
½ iceburg lettuce, finely sliced
1 tablespoon oil
½ teaspoon chilli powder
¼ teaspoon pepper
¼ teaspoon salt
1 portion Zesty salsa


Frying pan
Small bowl
Chopping board
Sharp knife


  1. Put the pork in the small bowl and season with salt and pepper. Leave to one side for 5 minutes.
  2. Heat the oil in the frying pan over medium high heat. Add the garlic and chilli. Cook for 30 seconds.
  3. Add the seasoned pork and chilli powder. Cook for 6 minutes. Remove from the heat and set aside.
  4. Heat the kidney beans in the saucepan until warm.
  5. Lay out the tortillas and divide the rice evenly between them. Spread the rice out, leaving a 2cm border at the top and bottom of the tortilla.
  6. Spoon the beans over the rice, followed by the pork. Top with the lettuce and salsa.
  7. Roll the tortillas up and around the ingredients. Tuck in the sides and roll to close.
  8. Cut diagonally in half. Serve immediately.

   Cooking Tips

  • Add some grated cheese and finely chopped spring onions as an extra garnish.
  • Try replacing the minced pork with minced chicken, or make a vegetarian tortilla with shredded veggies like zucchini, carrots, spinach and tofu.
  • For extra heat, add bottled hot sauce to the pork or veggies, or try marinating the pork in some cajun or piri-piri spices before cooking.

Nutrition Advice

  • Choose brown rice and whole wheat tortillas to increase the fibre content.
  • Minced pork is a good source of protein. Choose extra lean minced pork to lower fat consumption.
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